2-Ingredient Chocolate Peanut Butter Cup Cookies

  • One 16.5-ounce package refrigerated peanut butter cookie dough
  • 1 bag of 24 miniature chocolate-peanut butter cups

Serves: 24 cookies

Special equipment: mini muffin pan

Preheat the oven to 175°C.

Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.

While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

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